This Peruvian Inspired Chicken with Green Sauce has become my go to chicken dish that works just as well for weeknight dinner as it does for feeding a big crowd. Leftovers will last for up to 4 days in the fridge.
Place the chicken thighs in a ziploc bag. In a bowl whisk together all of the ingredients from garlic to olive oil. Pour the marinade over the chicken and place in the fridge to marinate for a minimum of 2 hours and ideally overnight.
To make the sauce, in a blender combine all of the ingredients for the green sauce and blend until smooth. Transfer to a bowl and place in the fridge until ready to serve.
Preheat the oven to 425 degrees Fahrenheit. Arrange the chicken thighs in a 7 x 11 inch baking dish and pour any of the excess marinade from the bag overtop. Place the chicken in the oven to bake for 15 minutes, after 15 minutes flip the chicken over and cook for another 5 minutes until the chicken is cooked through (should have an internal temperature of 165 degrees Fahrenheit). Serve the chicken with the green sauce on the side